Retha Harmse’s Classic Gazpacho Recipe
Summertime is when seasonal produce is at its peak flavour and nutritional value. It’s a great time to experiment with recipes that highlight summer produce, like this classic gazpacho recipe with fresh tomatoes.
Equipment
- 1 Blender
Ingredients
- 6 ripe tomatoes cored and roughly chopped
- 1 large cucumber peeled and chopped
- 1 red pepper seeded and sliced
- 1 green pepper seeded and sliced
- 1 small red onion chopped
- 2 cloves garlic minced
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp red wine or sherry vinegar
- 1 tsp salt, to taste
- ½ tsp ground black pepper
- ½ tsp cumin ground (optional)
- cayenne pepper to taste (optional)
- 2 cups cold water or low-sodium tomato juice
- Fresh basil or parsely for garnish
Instructions
- Prepare the vegetables. In a large bowl, combine the chopped tomatoes, cucumber, red and green peppers, red onion, and minced garlic.
- Working in batches, if necessary, add the vegetable mixture to a blender or food processor.
- Add the olive oil and vinegar. Blend until you reach your desired consistency—some prefer a smooth soup, while others like it a bit chunky.
- Season and adjust consistency: Stir in the salt, black pepper, cumin, and cayenne pepper if using. Add tomato juice or cold water to achieve your preferred thickness.
- Pour the blended mixture back into the bowl.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Serve with fresh basil or parsely leaves to garnish and drizzle a little extra olive oil on top, if desired.